View Pit Stop page for race #208 by djackallstar — Ghost race
View profile for djackallstar (djackallstar)
| Official speed | 61.14 wpm (67.12 seconds elapsed during race) |
|---|---|
| Race Start | July 27, 2011 3:42:06am UTC |
| Race Finish | July 27, 2011 3:43:13am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. olivocl (46.59 wpm) |
| Accuracy | 94.0% |
| Points | 0.00 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |